Monday, February 9, 2009

German “Puffy” Pancakes of Love

German “Puffy” Pancakes of Love

1 cup milk
1 cup flour
6 eggs
1 tsp salt
1 TBS sugar
6 TBS butter. Cubed (I never use this much, usually 4 TBS is enough)
* I also like to add about a tsp of vanilla because I am fancy like that*

Preheat oven to 425*.
In a blender, combine milk, flour, eggs, salt, and sugar. Blend until smooth; about 30-60 seconds.
Place cubed butter in a 9x13 glass baking dish and place in oven for butter to melt. Once butter has melted, remove dish and pour in mixture from the blender. Return to oven and bake for 20-25 minutes ... until golden brown.

These are great topped with fruit (strawberries are the favorite in our house) or maple syrup. My personal favorite way to eat is to squeeze a little lemon juice over my piece and sprinkle with powdered sugar. Yum.

**If you are not familiar with German pancakes, the batter rises a LOT. Make sure to leave at least 8 inches of 'growing room' in your oven, above the dish. Do not double mixture into one casserole dish! The corners and sides (and on occasion, the middle too) will raise about 6-8 inches and fall slightly when removed from the oven. Also ... this serves about 4 adults ... although, most of the time, my husband can eat half of the casserole dish himself. So, if you have a big crowd, plan on making a few casserole dishes to satisfy everyone. This also re-heats extremely well ... much easier than standing over the frying pan cooking pancakes all morning.

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